Coconut Chocolate Bites Food

COCOA COCONUT CHOCOLATE BITES

Steps:

• Set muffin liners on a large baking sheet.
• Combine cocoa powder, peanut butter, coconut oil, and honey together in a bowl; stir in vanilla extract. Continue mixing until all lumps are gone. Transfer mixture to a piping bag or resealable plastic bag with a corner snipped. Pipe the mixture into each muffin cup, filling 3/4-full.
• Refrigerate bites until set, at least 30 minutes.

COCONUT CHOCOLATE BITES

Steps:

• Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
• Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula. Chill, uncovered, 5 minutes.
• Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.
• Lift confection onto a cutting board using overhang and halve confection with a sharp knife. Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper. Cut rectangle into 32 (1-inch) squares. Arrange paper cups (if using) on a platter and fill with candies. Chill, covered, until ready to serve.

COCONUT CHOCOLATE BITES

Steps:

• Line bottom and 2 opposite sides of an 8-inch square baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
• Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula. Chill, uncovered, 5 minutes.
• Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.
• Lift confection onto a cutting board using overhang and halve confection with a sharp knife. Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper. Cut rectangle into 32 (1-inch) squares. Arrange paper cups (if using) on a platter and fill with candies. Chill, covered, until ready to serve.

DARK CHOCOLATE COCONUT BITES

Steps:

• Pulse the coconut in a blender or food processor until the texture becomes like thick flour. Transfer to a bowl and add the honey or maple syrup, coconut oil, and vanilla. Stir until a thick paste forms.
• Using your hands, squeeze the mixture into about 18 small balls. I found that rolling was difficult because they weren't sticky enough, but I was able to shape them into balls by first squeezing them in my palm a few times (you'll get some oil on your hands), and then gently shaping it from an oval into a round ball. Place the coconut balls in the refrigerator for about 30 minutes or until firm. I could tell that mine were ready because there was a small white ring of solidified coconut oil around the base of each ball.
• Melt the chocolate slowly and gently until smooth and spreadable. We don't have a microwave, so I had the best results melting this in a stainless steel bowl placed in a hot oven for about 10 minutes.
• Lay out a sheet of wax paper. Using two forks, roll each coconut ball in the chocolate until completely covered. Scoop the ball out with the fork and let the extra chocolate drip off the fork. Gently nudge the chocolate covered ball onto wax paper and chill until the chocolate has hardened. Store in the refrigerator.

EASY CHOCOLATE COCONUT BITES

Steps:

• Line a mini muffin tin with paper liners if you're making the chocolate coconut cups.
• Whir coconut in a blender or food processor until very finely ground.
• Add honey, coconut oil, and extract. Process until well mixed.
• Remove from processor bowl and press 1 tablespoon into the bottom of each mini muffin cup OR pinch together and roll into balls.
• Melt chocolate chips over, not in, boiling water. Stir in 2 teaspoons coconut oil.
• Spread the chocolate evenly over the coconut layer. Sprinkle with chopped nuts and flaky sea salt or coconut. Return to refrigerator to chill OR dip chilled balls into melted chocolate using two forks. Chill chocolate covered balls on a parchment paper lined baking sheet.

COCONUT-DATE BITES

Steps:

• In a food processor, pulse the dates to create a thick paste. Add the walnuts, vanilla and 1/4 cup of the coconut and pulse until incorporated and a thick paste forms again. Using a spatula, transfer the date mixture to a medium bowl.
• Pour the remaining 1/4 cup coconut into a separate small, shallow bowl.
• Using a spoon, scoop out about 2 tablespoons of the date mixture and, with clean hands, work into a small rectangular bar 2 to 2 1/2 inches by 1 inch (or roll into balls). Coat the date bar with the coconut in the bowl, delicately pressing the coconut onto the bar. Continue with the remaining date mixture and coconut.
• Serve in mini paper cupcake liners. Store in an airtight container for up to 1 week.

CHOCOLATE COCONUT GRANOLA BITES

Steps:

• Place the chocolate chips in a double boiler or a heatproof bowl set over (but not in) a small saucepan with about an inch of simmering water and melt over medium heat, stirring constantly.
• Remove from the heat and add the granola and flax seeds and stir to combine. Stick the bowl in the freezer to cool and harden the mixture a little bit, about 6 minutes. This makes it easier to roll the mixture into little balls.
• Arrange the coconut on a large baking sheet. Using your hands or an ice cream scoop, scoop out a small amount of the chocolate-granola mixture and roll it around in the coconut, making little balls. Little bites. Little ball bites. Repeat with the remaining chocolate-granola mixture and coconut.
• Place the tray back in the freezer to harden, at least 5 minutes. Store the bites in an airtight container at room temperature for 3 days.

COCONUT BITES

Steps:

• Whisk the egg white until stiff.
• Mix in the sugar until shiny then fold in the coconut.
• Roll the mixture into small balls and evenly cover with coconut then place them on a baking tray with greaseproof paper.
• Bake in the center of the oven at 180C/gas mark 4 or until golden.
• ENJOY!!!

CHOCOLATE AND COCONUT ENERGY BITES

Steps:

• Start by boiling some water, and put the dates in the saucepan, adding just enough boiled water to cover them (around 1 cup) - leave to soak while you get on with the rest.
• Add the rolled oats and 1/2 cup of dessicated coconut to the food processor - blitz to a flour consistency.
• Add the sunflower seeds and chai seeds and blitz further.
• Add the rest of the dry ingredients, including the chocolate chips. Blitz some more, until it is ground up to your desired consistency.
• Transfer food processor mixture to mixing bowl. If you haven't yet done so, grind some seasalt in the pestle and mortar, and add a pinch to the mix, stirring well.
• If used dates with stones in, wash hands, then remove stones using your fingers. Discard the stones.
• Add dates including the soaking water, and vanilla essence to the food processor, and blitz until smooth.
• Put the coconut oil in the saucepan, along with the teaspoon of honey, and melt down on very low heat for a minute or so. Be careful ! Do not overheat as honey and coconut oil can get extremely hot !
• Wait for the coconut oil and honey mix to cool a little, then add to date mix. Blitz again.
• Add the wet to the dry ingredients, combining together using your hands. Be prepared to get your hands messy! :-)
• Add the extra 1/2 cup of dessicated coconut to the small bowl, and shape the mixture into small, strawberry-sized balls, rolling and pressing in the dessicated coconut to cover each one.
• Cover the small flat tray / box with foil inside and outside, then fill with the chocolate bites, cover with cling film and put into the fridge to chill them. They will solidify in the fridge, whilst maintaining a soft truffle consistency.
• Wrap in cling film and / or foil to store in your pocket or bag, or they are delicious served chilled straight from the fridge with a cup of tea or coffee.

COCONUT BITES

Steps:

• After getting off the shell of a coconut, break it into pieces. (Peel jicama and cut into slices as well as slicing a cucumber - choose what you want.).
• Sprinkle lemon juice on each piece.
• Sprinkle chile powder on each piece.
• Serve.
• Good chilled.